The Best Scrambled Eggs And Smoked Salmon
Scrambled eggs and smoked salmon, a classic duo that never disappoints. But have you ever tried them on top of a crispy, golden potato cake? If not, it’s time to elevate your breakfast game!
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Creamy scrambled eggs with smoked salmon
When it comes to a morning meal that satisfies, we often find ourselves reverting to the usual suspects – cereal, toast, or a quick grab-and-go snack. But what if we told you that breakfast could be much more than a routine? What if, instead, it became a gourmet experience right at home?
Imagine waking up to the tantalizing aroma of creamy scrambled eggs intertwined with the smokey scent of salmon, all resting on a bed of hot potato cakes. Sounds like a dream, doesn’t it? Well, this dream is about to become your reality.
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Scrambled eggs and smoked salmon on a potato cake
Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is an absolute breeze to whip up. Not only will it awaken your taste buds, but it’s also bound to impress anyone lucky enough to share this breakfast with you.
You can buy potato cakes easily at the supermarkets, or you can make your own ones when you find leftover mashed potatoes.
Tips for making scrambled eggs
The secret to making the perfect creamy scrambled eggs without cream or butter is using a good non-stick pan and not overcooking the eggs.
Add the eggs when you can feel the heat (by hovering your hand over the frying pan). No butter or oil is needed. Move the spatula around until scrambled together. It should take less than a minute to cook.
Ingredients
For two servings, you will need the following ingredients:
- 4 Eggs (lrg)
- 100 g Smoked Salmon
- 2 Potato Cakes (or toast)
- 4 Cherry Tomatoes (optional)
- Handful of Rocket (optional)
- Ground Black Pepper
- ¼ Lemon (Sliced in a quarter for serving)
How to make the best scrambled eggs and smoked salmon
- Heat the potato cakes under the grill if using, or toast some bread. Warm up your serving plates at the same time.
- Meanwhile, whisk the eggs in a bowl and heat up a non-stick frying pan on medium heat.
- Get the plates out and add the potato cakes along with the rocket, lemon and tomatoes. Butter the potato cakes or toast.
- Add the eggs when you can feel the heat (by hovering your hand over the frying pan). No butter or oil is needed. Move the spatula around until scrambled together. It should take less than a minute to cook. Don’t overcook them, as you want them nice and creamy.
- Add the scrambled eggs to the potato cakes, then top with slices of smoked salmon. Sprinkle with black pepper and serve.
Serving Suggestions
Here are some delightful serving suggestions to perfectly complement your scrambled eggs and smoked salmon:
- A dollop of sour cream: The tanginess of sour cream beautifully balances the richness of the smoked salmon and scrambled eggs.
- A sprinkle of fresh chives: Chives add a subtle hint of onion flavour, enhancing the overall taste. Plus, they add a pop of colour!
- Avocado slices will provide a creamy texture and a dose of healthy fats. Its mild flavoUr complements the stronger flavours of the salmon and eggs.
- Capers: Their briny, salty flavour works wonders with smoked salmon, providing an interesting contrast to the milder eggs and potatoes.
Remember, the beauty of this dish is its versatility. Mix and match these serving suggestions to create your perfect breakfast bite! Enjoy your scrambled eggs and smoked salmon in your own delicious way.
The Best Scrambled Eggs And Smoked Salmon
Equipment
Ingredients
- 4 Eggs (lrg)
- 100 g Smoked Salmon
- 2 Potato Cakes (or toast)
- 4 Cherry Tomatoes (optional)
- Handful of Rocket (optional)
- Ground Black Pepper
- ¼ Lemon (Sliced in a quarter for serving)
Instructions
- Heat the potato cakes under the grill if using or toast some bread. Warm up your serving plates at the same time.
- Meanwhile, whisk the eggs in a bowl and heat up a non-stick frying pan on medium heat.
- Get the plates out and add the potato cakes along with the rocket, lemon and tomatoes. Butter the potato cakes or toast.
- When you can feel the heat (by hovering your hand over the frying pan), add the eggs. No butter or oil is needed. Move the spatula around until scrambled together. It should take less than a minute to cook. Don't overcook them, as you want them nice and creamy.
- Add the scrambled eggs to the potato cakes, then top with slices of smoked salmon. Sprinkle with black pepper and serve.
